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Vegetarian Chili Bake
Prep: 10 min Cook: 30 min Servings: 4by Catherine Pappas920 recipes>This is a delicious vegetarian chili; I don’t think you will miss the meat. Enjoy with Love, Catherine xo Ingredients
- 1 jalapeño – chopped with seeds
- 6 cloves garlic – chopped
- 1 bunch scallions – chopped
- 2 carrots – diced
- 2 stalks celery – chopped
- Healthy handful of Italian parsley – chopped
- Healthy handful of cilantro – chopped
- 1 large onion – chopped
- 28 oz. can crushed tomatoes
- 28 oz. can of beans – drained (your choice)
- 1 cup of chicken broth
- 1 tablespoon of cornmeal plus ½ cup of water
- 8 oz. cheddar cheese - shredded
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. brown sugar
- 1 tablespoon balsamic vinegar
- Olive oil
Directions
- Heat a large frying pan with a drizzle of olive oil and add the first eight ingredients. Gently sauté until the garlic is fragrant and the onion is becoming transparent.
- Add the crushed tomatoes, chicken broth and seasonings and continue to gently simmer on low.
- In a small cup combine the cornmeal and water and mix. Add this to the chili and stir.
- Preheat Oven 350 degrees:
- Combine the brown sugar and balsamic vinegar in a small bowl and mix.
- Drizzle a little olive oil in a baking dish and add the chili. Add half of the shredded cheese to the dish and gently blend. Drizzle; the brown sugar and vinegar mixture over the top of the chili. Top with the other half of the shredded cheese.
- Bake 25 -30 minutes.
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